作者：Sidney C. H. Cheung
出版社：Hong Kong University Press
出版日期：2022
語言：English
ISBN：9789888754359
 
This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia. 
 
‘This book relates food production and consumption to ecology, migration, and globalization and contributes to the study of food heritage. It is an essential reference on the study of foodways in Hong Kong.’
—Tan Chee-Beng, The Chinese University of Hong Kong
 
‘Thanks to Sidney Cheung, the local anthropologist of food, this new book of rich literatures and intimate ethnographies tells amazing political stories of gourmet eating and ethnic and foreign cuisines in Hong Kong.’
—David Y. H. Wu, East-West Center
 
作者簡介：
Sidney C. H. Cheung is a professor in the Department of Anthropology at the Chinese University of Hong Kong.